Honey-Chipotle Glazed Ribs
A chipotle sauce gives these oven-roasted ribs a smoky flavor. Once they're tender, finish them on the grill with a honey glaze.
Everyday Food, June 2009
52 Ratings
- 5 star values: 6
- 4 star values: 15
- 3 star values: 23
- 2 star values: 6
- 1 star values: 2
Martha Stewart Member
Rating: 4 stars
04/01/2013 Made these this weekend. They turned out really well! I've never made ribs before as the thought seemed daunting but doing the foil packet made them very tender. I used a little more than a 1/4 cup of chipotle to use up my can so my sauce was a little spicier - so take down the amount if you know you don't like it too spicy. I also cut back a little on the salt after reading one commenter. It was still a little salty - not sure if the adobo has salt in it too. Will definitely make again.
Martha Stewart Member
Rating: Unrated
09/19/2011 This is my go-to recipe for ribs--easy and delicious. A bit of heat, but not too much for my 8- and 4-year-olds, these ribs are a bit spicy and a bit sweet. I've always used the full 1/4 C of mustard powder and we love them!
Martha Stewart Member
Rating: Unrated
07/21/2011 This has been my staple rib recipe since it first debuted in Everyday Food. I adore chipotle, and it gives a perfect smokey/spicy flavor. With the combination of the sweet honey, the whole thing is a winner. When ever I make these, there never seem to be enough for everyone to get their fill. A+!
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Martha Stewart Member
Rating: Unrated
07/10/2011 way way WAY too much salt! is this a typo? I made it exactly as written and we could barely choke it down it was so salty. The flavours would have been great if it wasn't for so much salt. I'll try again with maybe 1 tablespoon of salt.
Martha Stewart Member
Rating: Unrated
01/25/2011 I really enjoyed these ribs. My ribs weren't very meaty though, and the hot oven over cooked the meat that was in contact with the sheet pan. I like spicy, but don't like it when after a few minutes my mouth is on fire and it hurts to eat, these were perfectly spicy for me. The honey part was awesome. I drizzled a tiny bit of honey on the ribs after they came off the grill, too.
Martha Stewart Member
Rating: Unrated
09/07/2010 I used stone ground mustard instead and it was delicious.
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Martha Stewart Member
Rating: Unrated
08/02/2009 I have made these 5 times now and they are super yummy! Yes it does take 1/4 c. of mustard powder. Seems like a lot, but it really is a good binding element with the honey and peppers. Everyone raves when I serve these, this is one of my favorite recipes now. Thanks for a great recipe!
Martha Stewart Member
Rating: Unrated
07/31/2009 I made these for my fiance, he LOVED them! I tweaked the recipe slightly-2T mustard powder, juice of one lemon, 2 minced garlic cloves. I dry rubbed the ribs with 2T salt and 2t pepper, put the other tbsp of salt in the marinade. I covered them w/foil, let them marinate for 2hrs then put the foil pkt in a lrg pan in a water bath. They cooked for 4 hours (I checked the water level every hr). I opened the foil and put the remaining honey on top
Martha Stewart Member
Rating: Unrated
07/31/2009 I made these for my fiancn n n n
Martha Stewart Member
Rating: Unrated
07/24/2009 Has anyone tried this with the 1/4 cup mustard powder? It sounds like a misprint. I want to try this out tonight.
Martha Stewart Member
Rating: Unrated
07/19/2009 Looks like too much mustard
Martha Stewart Member
Rating: Unrated
07/17/2009 In Emeril's recipie (which is on this Web site), it directs 2 1/2 TEASPOONS mustard powder--yikes! You may have to bring pizzas to the block pary ;)
Martha Stewart Member
Rating: Unrated
07/17/2009 AMLopez, I want to make these, but I'm concerned about the amount of mustard powder too. How did they turn out?
Martha Stewart Member
Rating: Unrated
06/13/2009 A quarter CUP of mustard powder. I've never used this much dried spice in anything. The ribs are cooking right now for a block party, so I'm hoping the "cup" isn't a misprint.